Slow cooked canary bean and moong dal

canary beans and moong dal

I’ve been feverishly cooking my way through all the veg from the CSA this week. I was a veritable tasmanian devil of vegetable preparation. I paused for a moment, to peer in my vegetable drawer, and…it’s almost gone! Just a head of lettuce left! So I decided to take a day off from primarily-vegetable-meals and cook some beans. I generally use canned beans, to my eternal shame. They’re just so easy, and cheap, and good quality canned beans taste fine to me! But I bought some beautiful pale yellow dried canary beans, and I wanted to cook them up. I’m a big fan of any dish that combines lentils with larger beans. Like urad dal & kidney beans in dal makhani, for instance, so I decided to make a variation on that. I used canary beans and whole moong dal. Both so pretty uncooked, and so drab when cooked! You could use any slow-cooking lentil (whole moong dal and whole urad dal are the two I know of) and any larger, firmer bean that you like (kidney and navy being two contestants). If you used a quicker-cooking lentil, it would just get softer and mushier, but that’s not a bad thing, because it becomes part of the sauce the beans sit it. I decided to flavor the beans with cardamom and smoked paprika. It all started the night before, when I simmered some bok choy with these particular spices and then topped it with peanuts. Baby, it was so nice, I wanted to do it twice! Ahem, my train of thought seems to be derailed at the moment, so I’ll just get on with the recipes, shall I?

Bok choy & peanuts

Here’s Howlin Wolf, Goin Down Slow.

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